食品科学
• 工艺技术 • 上一篇 下一篇
康怀彬,刘朝建
出版日期:
发布日期:
基金资助:
河南省教育厅自然科学研究项目(13A550252;2011A550004)
KANG Huaibin, LIU Chaojian
Online:
Published:
摘要:
以鸡腿为材料,采用二次通用旋转组合试验设计优化酱鸡腿的加工工艺参数。结果表明:酱鸡腿最优加工工艺参数为油炸温度170 ℃、油炸时间70 s、煮制温度100 ℃、煮制时间2 h。在此条件下,加工酱鸡腿的综合评分预测值为0.47,验证实验综合评分值实测值为0.451,实验值和预测值吻合良好。该工艺得到的成品色泽金黄、肉丝粉白、可口,其中感官评分为78.678,嫩度为7.517 N,a*值为15.51。
关键词: 鸡腿, 工艺优化, 二次通用旋转组合试验, 嫩度, 色差
Abstract:
Quadratic rotation combinatorial design was utilized to optimize processing parameters influencing the quality of spiced chicken thigh as follows: frying at 170 ℃ for 70 s and then cooking at 100 ℃ for 2 h. Under the optimized conditions, the predicted and observed comprehensive sensory scores of spiced chicken thigh were 0.47 and 0.451, respectively, indicating a good agreement between the two values. The final product based on the above experimental conditions had a delicious taste and golden yellow color with white muscle fibers observed when tearing it up and its sensory score, tenderness and a* value were 78.678, 7.517 N and 15.51, respectively.
Key words: chicken thigh, optimization, quadratic rotation combinatorial design, tenderness, color
中图分类号:
TS251.67
康怀彬,刘朝建. 酱鸡腿加工工艺参数优化[J]. 食品科学, doi: 10.7506/spkx1002-6630-201522009.
KANG Huaibin, LIU Chaojian. Optimization of Processing Parameters for Production of Spiced Chicken Thigh[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201522009.
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https://www.spkx.net.cn/CN/Y2015/V36/I22/51